Boli /Sugar poli/ Poli: Sweet Lentil Flatbread Thiruvanthapuram Style
Delicious traditional sweet lentil stuffed flatbread made with chanadal and sugar
For the filling
- 1 ¼ cup Chana dal/Split chick peas/Kadala parippu
- 11/4 cup sugar
- ¼ teaspoon Nutmeg powder
- ¼ teaspoon cardamom powder 3 no of pods
- Few pinch of yellow food color if using, I didn’t
For Outer cover
- 1 ½ cup all purpose flour/Maida
- 3-4 drops of yellow food color
- ¼ cup gingerly oil / Nalla Enna
- ¼ cup water
- 1/8 teaspoon salt
For making boli
- ¼ cup rice flour
- 2 tablespoon ghee
To make the Filling
Wash Chana Dal/split chick peas with running water and cook it with 3 cups of Water in a pressure cooker. (Cook on high till one whistle; then lower the heat and cook for 5 minutes and then crank up the heat till one whistle.)
Once the pressure is gone, drain the excess water in the dal and wash with running water once again drain it in colander.
In medium saucepot cook the dal together with the Sugar ( and food color if using) on medium heat .First sugar melts and it become watery .But with continued cooking it will form a thick mass
Add Nutmeg Powder and Cardamom Powder; mix well and switch off the heat.
Grind them into fine paste still it is warm, as it cools it get thickens.
Divide them into 13 lemon sized balls and set aside.
To make the dough for the covering
Mix together Flour, Salt and Yellow Food Color and make soft dough using enough Water. (The dough should be really soft; softer than a Poori dough)
Keep it in a bowl and cover it with Oil .The dough should be covered completely with the Oil. Let it rest for 30 minutes at least.
Pinch out 13 balls from this dough and set aside.
To make the Bolis
Divide the filling into 13 equal lemon sized balls.
Take a small portion (the size of a marble) of the dough; flatten it in your palm; place a Dal filling in the middle and cover it with the dough.
Flatten the balls and keep it aside on Rice flour and repeat with all the other portions.
Roll out each Dal filled dough into 7 inch circles with the help of Rice flour to avoid sticking.
Heat a tawa/ griddle on medium heat and cook the Boli on both sides till it starts to change the color here and there. When both sides are cooked brush with ghee, that will help to remove the flour and increase the flavor.
Serve with Palpayasam.
While Pressure cooking Dal it not is mashed, it should retain its shape. Water gets absorbs more when it mashed.
The prepared dough should be covered in Oil. This together with the resting time gives elasticity to the dough which is very essential.
Try to make it thin as possible, traditional bolis are paper thin and melt in mouth.
This Boli is only very lightly sweetened and when it combines with sweet Palpayasam, so they go well together.
You can store the boli at room temperature for 4 days. If you want you can also freeze them.
Calories: 343kcal | Carbohydrates: 67g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 15mg | Fiber: 5g | Sugar: 43g | Calcium: 33mg | Iron: 1mg